This week is all about roasted eggplant. Even though eggplants are not fully in season until May, I have been craving them all week. I found some organic and local eggplant at Whole Foods and couldn’t pass them up. To have variety throughout the week, Eric and I sliced and roasted them. We used half to create rolls, and the rest for sandwiches, wraps, and salad bowls for later in the week.
The rolls are smeared in sauce and loaded with quinoa for protein. I couldn’t decide between the sweet potato curry sauce and kale pesto, so I made two different versions. One version is kale pesto with roasted tomatoes (I picked up ready-to-go pack at Whole Foods), and quinoa. The other version is the sweet potato curry sauce, quinoa, and roasted cashews, which were crushed into smaller pieces.
In addition to being completely delicious and rich in fiber, vitamins and minerals, eggplants are loaded with important phytonutrients, many of which are antioxidants. The skin of the eggplant contains a phytonutrient called, nasunin. Nasunin prevents free radical activity in the body and helps with proper cell functioning. Since the skin is so nutritious, I left it on.
Quinoa Stuffed Eggplant Rolls
Prep Time: 10
Cook Time: 55
Ingredients (12 rolls and leftover slices)
- 3 large eggplants
- 2 Tbs olive oil
- salt and pepper to taste
- 1 cup quinoa, rinsed
- roasted tomatoes (pre-made) or fresh sliced into circles
Sweet Potato Curry Sauce
- 5 sweet potatoes
- 1 yellow onion
- 1/3 cup lemon juice
- 2 tsp fresh ginger
- 1 tsp turmeric
- 2 Tbs curry powder
- 1/2 jalapeño pepper, w/out seeds
- 1/4 cup olive oil
- ½ cup cashews, roasted
Roasting the eggplant
Preheat the oven to 400 °. Meanwhile, thoroughly wash the eggplant and slice lengthwise into thin slices (approx. ¼ inch). Lay on a baking sheet. Brush with olive oil, and sprinkle with salt and pepper.
Roast in the oven for 15-20 minutes. You want the eggplant to cook fully and take on a gold color, but not to get crispy.
Cook the Quinoa
To cook 1 cup of quinoa, bring 2 cups of vegetable broth and 1 cup of quinoa to a boil over medium heat, add one tsp of salt. As soon as it boils, lower the heat to low, cover with a lid and cook for 15 minutes.
Turn off the heat, and let it sit with a closed lid for 15 more minutes.
Sweet Potato Curry
Peel the potatoes. And cut into 1 inch cubes. Put in a medium sized bowl and coat in olive oil, salt and pepper (to taste).
Spread evenly on a nonstick baking sheet and cook in a 400 degree oven for approx. 20 minutes.
Meanwhile, in a skillet over medium-low heat sauté the onion in a little olive oil until caramelized. Check on it every few minutes and stir to make sure it doesn’t burn (approx. 15 minutes).
Once the potatoes and the onions are done, add them to a high-speed blender or a food processor. Add the curry powder, ginger, lemon juice, turmeric, jalapeno pepper, olive oil, salt and pepper (to taste).
Blend on high until the mixture becomes smooth and creamy. If the mixture is clumpy or dry, add a bit more olive oil.
Assembling the Rolls
On a flat surface, spread the filling on top of the slice: spread a tablespoon of curry sauce, liberal amount of quinoa, sprinkle roasted cashew pieces. OR if you are making the walnut pesto rolls, spread a tablespoon of kale pesto, then quinoa and top with a roasted tomato.
Starting with the narrow end of the eggplant roll the bottom edge toward the middle and continue rolling up until you reach the top wide part of the slice.
These delicious sandwiches were a perfect quick weeknight meal: toasted bread, a spread of hummus, spinach, roasted tomatoes, and a few slices of eggplant. These were served alongside rosemary potatoes that were so simple but packed full of flavor.